A Kitchen Experiment

If you know me in real life, or are a regular reader of my blog, chances are you’ve either read about my mother’s famous Dishpan Cookies (aka Crack Cookies) or tried them for yourself and agreed.

Cookies

Well, kids. Hold on to your seats, because you’re in for a treat! Tonight? I created Dishpan Muffins. Yep, you read right. Muffins!

Last week I ran across a recipe for Oatmeal Chocolate Chip Cookie Muffins on the blog How Sweet It Is. As soon as I saw it, I knew I had a solid foundation from which to create my version: Dishpan Muffins.

I mixed and measured. Poured and baked. Cooled and ate. And upon trying my first bite I referred to myself as a culinary genius.

Obviously, I don’t have self-esteem problems.

These muffins are moist, sweet, and have a lovely hint of spice to them. Promise me you’ll make them immediately, okay?

Promise?

Good.

Dishpan Muffins
inspired by How Sweet It Is

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1 egg
  • 1/4 cup butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk (any kind will do)
  • 1 cup chocolate chips
  • 1/3 cup coconut
  • 1/3 cup cornflakes + a little extra for sprinkling on top
  • Raw turbinado sugar (optional)

Directions:

  1. Preheat oven to 350.
  2. Add oats to a bowl and add milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
  3. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
  4. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks.
  5. Add flour, oat mixture, baking soda, salt and cinnamon and mix until smooth.
  6. Fold in chocolate chips, coconut, and cornflakes .
  7. Line a muffin tin with liners and pour about 1/4 cup batter into each line.
  8. Sprinkle the tops with raw turbinado sugar and slightly crushed cornflakes
  9. Bake for 15-18 minutes, or until cooked through.

Yield: 15 muffins

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One comment

  1. Pingback: The ABCs of Meggie « Meggie's Life

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